𝐒𝐥𝐨𝐰 𝐂𝐨𝐨𝐤𝐞𝐫 𝐑𝐨𝐚𝐬𝐭 𝐁𝐞𝐞𝐟

Season the beef roast generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.

Transfer the seared beef to the slow cooker. Add the chopped onion, minced garlic, carrots, and potatoes around the beef.

In a bowl, mix together the beef broth, red wine (if using), Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the beef and vegetables in the slow cooker.

Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.

Remove the beef and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.

To make the gravy, strain the liquid from the slow cooker into a saucepan. Bring to a simmer over medium heat. In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the simmering liquid and cook until thickened, about 3-4 minutes.

Serve the roast beef and vegetables hot, topped with the rich gravy and garnished with fresh chopped parsley.

Prep Time: 15 minutes | Cooking Time: 8-10 hours (low) or 4-6 hours (high) | Total Time: 8-10 hours 15 minutes

Kcal: 450 kcal | Servings: 6 servings